SIRT: Baked Chicken Breast with Walnut and Parsley pesto and red onion salad

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 554.7
  • Total Fat: 32.7 g
  • Cholesterol: 104.8 mg
  • Sodium: 370.2 mg
  • Total Carbs: 21.8 g
  • Dietary Fiber: 6.6 g
  • Protein: 46.8 g

Submitted by:

Introduction

The SIRT food diet book Page 204-205 The SIRT food diet book Page 204-205
Number of Servings: 1

Ingredients

    15 grams Parsley
    15 grams Walnuts
    15 grams Parmesan Cheese, grated
    1 tbsp Extra Virgin Olive Oil
    0.5 lemon yields Lemon Juice
    150 grams Chicken Breast (cooked), no skin, roasted
    0.125 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
    0.333 tbsp (C) Vinegar, Red Wine (Gr Value)
    35 gram(s) Tesco wild rocket (by DIWILLS37)
    20 serving Cherry Tomatoes, Fresh, 1 Tomato
    0.333 tbsp Balsamic Vinegar

Directions

Pesto:
Mix parsley, walnuts, parmesan, oil, 1/2 lemon juice and a little water in food processor.

Marinate chicken for 30 minutes.

Fry chicken for 1 minute on each side and then bake @200C for ~8 minutes.

Marinate the onions in red wine vinegar for 5-10 minutes. drain the liquid

Combine the salad and serve with the chicken

Serving Size: Makes 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user SIRT_MADNESS.

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